Gluten protein as one of the plant resources is susceptible to genetic, physical, chemical,
enzymatic and engineering modifications. Chemical modifications have myriad advantages …

Wheat flour can form dough with a three-dimensional viscoelastic structure that is
responsible for gas holding during fermentation and oven-rise, creating a typical fixed, open …

The aim of this study was to investigate the influence of process conditions on changes in
polymerization behavior of wheat gluten during high moisture extrusion processing. By …

Pectins with different degree of esterification (DE)(37, 46, 58, 63 and 73%) were prepared by
alkali method and the effect of the DE on the interaction between pectin and wheat gluten …

Edible films based on plasticized wheat gluten protein were prepared by intensive mixing
followed by compression molding. The effects of water and glycerol, which were selected as …

Polymerization of wheat gluten influences the product properties of wheat gluten-based,
extruded food products such as meat analogs. The aim of this study was to investigate the …

Crop simulation models can be effective tools to assist with optimization of resources for a
particular agroecological zone. The goal of this study was to determine the influence of N …

Active films based on glycerol-plasticized wheat gluten protein containing different thyme oil
concentrations (0–15 wt.%) were prepared by a thermoplastic process involving relatively …

To understand the heat mediated cross-linking mechanism of gluten in the presence of salt
and alkali, the effects of heating on the physicochemical and structural changes of gluten …

Heat-induced protein polymerization, gelation and the associated molecular scale changes
were investigated during conductive and microwave heating (CH and MH, respectively) …